The complete guide: Baking with Ancient Grains
The complete guide:

Baking With Ancient Grains

We love Ancient Grains.

Nutrient rich and loaded with complex flavor, ancient grains add a fun, wholesome twist to baking. These seeds and cereals — many of which predate modern wheat by thousands of years — make for fantastic baking flour.

In fact, several ancient grains are versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with the flour from one of eight ancient grains. The results were delicious. Some recipes came alive with a complete substitution: 100% ancient grain, 0% all-purpose flour. Others worked best with a 50% or 25% substitution. Which will you like best?

Choose your grain —